Red chicory salad recipe

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  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 840 calories / serving
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Red chicory salad with mozzarella toasts and lemon anchovy dressing HERO

Brush the baguette slices with oil then grill just on one side for 1 minute. Slice the mozzarella into 8 pieces and put on the untoasted side of the bread. Set aside.

In a small frying pan, heat the oil, then add the garlic, chilli, and anchovy. Cook on a low heat for 2 minutes, or until the anchovy melts. Turn up the heat and add the lemon juice, sugar and a grind of black pepper and let it reduce for a minute. Remove from the heat and add the lemon zest.

Grill the cheese toasts until melted. Separate the chicory leaves, and divide between 4 plates, then pour the warm dressing over the top. Scatter over the parsley and serve with the warm cheesy toasts.

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  • Ingredients

  • 8 slices large baguette
  • 3 tbsp extra-virgin olive oil
  • 200g pack firm mozzarella
  • 4 small red chicory heads
  • handful flat-leaf parsley, chopped, to serve
  • For the dressing

  • 1 garlic clove, chopped
  • pinch crushed chilli flakes
  • 1 anchovy, rinsed
  • 1 lemon, ½ zested and all juiced
  • pinch sugar
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  • Energy 3555kj 840kcal 42%
  • Fat 23g 33%
  • Saturates 9g 45%
  • Sugars 7g 8%
  • Salt 4.3g 72%

of the reference intake
Carbohydrate 135.7g Protein 31.3g Fibre 8.3g


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